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Recipes
Summer Fruit with Jamon Serrano, Seal Bay Triple Cream, Dandelion, and Saba
By akselden
Slice nectarine, peach and plums in half; remove pits
- 1 ripe nectarine
- 1 ripe peach
- 2 ripe plums
- 1 small ripe Charentais melon or any sweet, golden melon; seeds and peel removed
- 12 fresh figs, halved
- 1 cup Persian mulberries or other blackberries
- 12 thin slices jam6n serrano (available at specialty food stores)
- 4 ounces small dandelion greens
- 6-8 ounces King Island Seal Bay Triple Cream cheese (available at artisanal cheese stores), cut into 6 slices
- 2/3 cup Marcona almonds (available at specialty food stores)
- 3 tablespoons saba (available online at
- surfasonline.com)
- 3 tablespoons extra·virgin olive oil
- sea salt and freshly ground black pepper
CASSEROLE - SPINACH PIE PARMA
By akselden
Combine croutons and butter, stirring well; press into bottom of an 8-inch square baking dish
- 2 C. garlic-onion croutons,crushed
- 1/4 C. butter or margarine, melted
- 1 lb. fresh spinach, torn or 1 10-oz package frozen chopped spinach, thawed and well drained
- 1/4 C. water
- 3 large eggs, lightly beaten
- 1 C. small-curd cottage cheese
- 1/4 C. freshly grated Parmesan cheese
- 1/4 C. chopped onion
- 2 T. sour cream
- 2 to 3 cloves garlic, pressed
- 1/2 tsp. salt
- 1/8 tsp. ground red pepper
- 4 oz. Monterey Jack cheese, cut into 1/4-inch cubes
- 2 T. freshly grated Parmesan cheese
MUFFINS - BLUEBERRY ALMOND STREUSEL
By akselden
1. Preheat oven to 400 degrees
- Nonstick cooking spray or paper muffin cups
- 1/2 C. finely chopped almonds
- 1/4 C. all-purpose flour
- 1 T. packed brown sugar
- 1 T. butter, melted
- 1 1/4 C. all-purpose flour
- 1/2 C. whole-wheat flour
- 1/2 C. granulated sugar
- 2 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 3/4 C. light ricotta cheese
- 1/2 C. fat-free milk
- 1/4 C. buttermilk
- 1 egg
- 2 T. canola oil
- 2 tsp. vanilla
- 1/2 tsp. almond extract
- 1 C. fresh blueberries
Colossal Cajun Shrimp Skewers with Cajun Love Sauce
By akselden
To make sauce: In blender or food processor, combine first 6 ingredients, 1 tbsp lemon juice, capers, 2 tsp Cajun s...
- 1/2 cup chopped celery
- 1/2 cup sliced scallions
- 3 tbsp chopped fresh cilantro
- 2 tbsp prepared horseradish
- 2 tbsp Creole mustard
- 2 tbsp ketchup
- 3 tbsp fresh lemon,juice, divided
- 1 tbsp dried capers
- 8 tsp Cajun seasoning, divided
- 1/2 tsp salt
- 1/2 cup plus 2 tbsp olive oil, divided
- 2 lb. colossal shrimp, peeled and
- deveined (about 24 shrimp)
- 1 large roasted red pepper, seeded and
- sliced into strips
CHOCOLATE CAKE - BUTTERMILK
By akselden
1. Grease and flour two 9 inch round cake pans
- CAKE:
- 1/2 C. unsweetened cocoa powder
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. soda
- 1/2 C. boiling water
- 1/2 C. vegetable shortening
- 2 C. sugar
- 2 eggs
- 1 tsp. vanilla
- 2 C. sifted cake flour
- 1 C. buttermilk
- Frosting:
- 1 (12oz.) bag semisweet chocolate chips
- 1 C. dairy sour cream
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1 1/2 tsp. red raspberry jelly
Ice Cream Bar Cookies
By akselden
1. In bowl, combine flour, cocoa powder, baking soda and salt
- 1-1/2 cups (375 ml) all-purpose flour
- 1/3 cup (75 ml) cocoa powder
- 1/2 tsp (2 ml) baking soda
- Pinch salt
- 1/2 cup (125 ml) unsalted butter, softened
- 1/2 cup (125 ml) granulated sugar
- 1 large egg
- 1/2 tsp (2 ml) vanilla extract
Creamed Chicken and Ham
By akselden
Melt 3 tablespoons butter, add 1/4 cup chopped green onion and 3 tablespoon flour, cook 2 min
- 3 tablespoons butter
- 1/4 cup chopped green onion
- 3 tablespoon flour
- 1 cup hot milk
- 1/2 cup cream
- 1 Egg yolks
- 3/4 cup ham
- 1 1/2 cups cooked chicken
- 1/3 cup red bell pepper or pimento
- 3 tbs. dry sherry
- 1 tsp. lemon juice
- Pepper and salt
CRANBERRY - KUMQUAT SAUCE
By akselden
Place kumquat slices, cranberry juice and cranberries in large pot with enough water to barely cover
- 2 cups kumquats (1/4" slices)
- 1/2 cup unsweetened cranberry juice
- 2 cups fresh or frozen cranberries
- 1 1/2 cups sugar (or substitute)
- salt and pepper to taste
Provencal Pizza
By akselden
I. Place a 14- by 16-inch baking stone or 14- by 17-inch baking sheet on bottom rack of a 500° oven, Heat at leas...
- 1 3/4 cups thin slivers of onions
- 3 large cloves garlic, thinly sliced
- 1 teaspoon olive oil
- 1 can (6 oz.) unsalted tomato paste
- 1 1/2 teaspoons herbes de Provence
- 1 loaf (1 lb.) frozen bread dough,
- thawed
- All-purpose flour
- 2/3 cup (1 1/2 oz.) freshly shredded
- Parmesan cheese
- 1 ounce canned anchovies, drained, patted dry, and halved lengthwise
- 1/4 cup drained nicoise olives
Asiago with Red Pepper Puree
By akselden
1.Grill or broil peppers until the skins are evenly charred, then seal in a plastic bag until cool
- 3/4 lb. (375 g) asiago cheese, brought to
- room temperature and roughly broken into
- bite-size chunks
- 2 sweet red peppers
- 2 tbsp extra-virgin olive oil
- Few leaves of Italian parsley, cut into strips